Messages - rapurcell85

The way a refrigerator or freezer works is that the refrigeration unit kicks on when the temperature rises above its setpoint. In many cases, this may just be set with a nob that has a blue bar on it. When the unit senses it is back to or just below setpoint, the unit kicks off. Therefore, if the temperature on your controller is below the refrigerator setpoint, the refrigerator will kick off before you get cool enough. You should set your refrigerator temperature as low as you can. If you are trying to control your freezer to a specific temperature, you may need to adjust it with each temperature move, unless you have one of those fancy dual unit types. If you only care about the refrigerator portion, then DWHAHB. If you just want it as cold as possible, set the differential to its highest setting, set the fridge temperature to the highest setting you will use, stick a thermometer in the freezer, and see how cold it stays. If it stays below about 30 degF, you have a freezer, though not the best. If not, you have a really cold storage spot that sometimes gets to freezing.

First, thanks for all the feedback. The reason I am doing the Galaxy with something else is that I only have 3 ounces, really want a good hop character, and don't think that 3 ounces of Galaxy will give me the hop flavor and aroma I want.

I am really interested in what you think of the hop combo. I definitely want to use the Galaxy to try it out, and I only have 3 oz, so I wanted to add something else for a little more hop character. I have some other varieties on hand (like Simcoe, Willamette, EKG, N. Brewer, plus some others), but thought the Cascade might pair well with the flavors in the Galaxy I've read about.

I also like a little more sulfate in an ESB. I just brewed an ESB that I really enjoyed with 104 ppm Ca, 70 ppm Na, 44 ppm Cl, and 210 ppm SO4. However, I also like a little more of the hop bitterness to come through. Pulling back on the sulfate will help accentuate the malt character, but I wouldn't go too far down with the sulfate with this style. It is a Bitter after all. But, this is homebrew, so make what you want to drink, and if you want the malt, go for it. (I have my "Water" book on order, and can't wait until it comes out.)

So I brewed a Coconut Porter, and think it is a great beer. I want to enter it into a competition, but am not sure which category it shout go into: 20A Fruit Beer or 21A Spice, Herb, or Vegetable Beer. I think coconut is technically a fruit, but I'm not sure. What say ye?Thanks,Bob

I agree with the high mash temperature to get more body, but would keep the crystal malt to a lower amount. I don't like too much of the caramel flavors to come through in an IPA. I try to keep the crystal malts below 5% in IPAs. Using Marris Otter should help get some more malt balance in there as well.

IMO, there is a difference between a Black IPA (whose name really makes no sense, a black pale ale?) And an American Stout. The American Stout should have a fuller body and more roast character than a Black IPA, while the black IPA should have more hop character in aroma, flavor, and bitterness. I am on the side that says there should be a little roasted malt derived flavor in a Black IPA. Nothing over the top, but enough to say the real deal was used in the beer. I enjoy the character that Carafa and a small amount of chocolate malt gives to a Black IPA without crossing the line into an American Stout.

Perhaps my most valuable piece of equipment is my propane burner. It allowed me to move out of the kitchen, which I was getting banned from after a boil over and a sticky mess. Other than that, fermentation temp control.

Least valuable would probably be that cheap thermometer that came with my initial setup.

Brett should not be present simply because it is a lower alcohol beer. I commonly make beers on the order of 4.5 to 5% ABV and have never noticed a Brett character from the lower alcohol. I don't think I've ever done an IPA that low, but I see no reason why one would develop a Brett flavor. This is most likely a result of an infection.

I did a mint stout and have had a few other mint beers from other homebrewers. All of them have been porters or stouts. I think a subtle mint flavor can go well in a chocolaty stout. Especially around the Christmas season. I used spearmint leaves for my beer. And know of another brewer that used a mint extract that went well, and resulted in a stronger mint flavor.

Either way you go, I would strongly recommend getting the flared fittings. It is so easy to swap between the pin and ball lock kegs that it doesn't matter which type of kegs you buy, which can be nice if you find a great deal on pin lock kegs, but you already have ball lock kegs. Also, if you end up with ball lock kegs, but have a friend that brings over a pin lock keg, you can easily put it on your taps and they will not have to lug around any fittings or gas cylinders.

Thanks for the advice! I'll up the rye to 15 or 20%. I have only used mash hops once when I brewed Janet's Brown Ale. I am just trying to get a bunch of hop character in there, and figured it couldn't hurt to include them. I might eliminate those as well.

Hey guys,Looking for some feedback on this recipe. Going for a good IPA with a touch of the Rye spiciness to come through. Any thoughts would be great. Using a blend of Amarillo, Centenial, and Cascade for my flavor with additions in the Mash, First Wort, 40 min, 20 min, and flameout, plus dry hopping. Doing Magnum at 60 minutes to adjust bitterness. I will also do a whirlpool for 30 minutes before cooling after the boil.